Mango Bread

Mango Bread

3/4 cup egg substitute
3/4 flavorless oil, such as canola or safflower
1 1/2 cups whole wheat flour
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger 
2  heaping tsp ground cinnamon
1/4 tsp salt
1/2 c (packed) light brown sugar
2 c diced mango
Grated zest of 1/2 lime

Center a rack in the oven and preheat the oven to 350 degrees F.  Spray an 8.5 x 4.5 inch loaf pan with non stick spray.  Put the pan on a baking sheet to keep from over baking.

Whisk the eggs and oil together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.  Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in.  Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended — the batter will be very thick and not easily mixed, but persevere, it will soon come together.  Stir in the mango and zest.  Scrape the batter into the pan and smooth the top .

Bake the bread for 1.5 hours, or until it is golden brown and a thin knife inserted ino the center comes out clean.  Cover with tin foil after 45 minutes it getting to brown, too fast. Transfer the pan to a rack and cool for 5 minutes before inverting pan.  Cool to room temperature right side up on the rack.

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